Texas Sheet Cake

This is my adaption of the recipe my mom always made. She added cinnamon to hers and I never liked the flavor of cinnamon and chocolate together(at least in a cake) so I've omitted that.
It's an easy cake to make with a delicious fudge icing. My mom made it often for reunions and gatherings. My family often requests my version for their birthday cake. 
Chopped nuts sprinkled on top of icing are optional. I've only put nuts on half of the cake because some in my family don't want nuts anywhere near their cake!

Texas Sheet Cake

Preheat oven to 350.

Whisk together in a large bowl and set aside:

2 cups flour
2 cups sugar
1/2 teaspoon kosher salt

In another bowl, whisk together until smooth and set aside:

2 eggs
1/2 cup buttermilk
1 teaspoon baking soda
1 teaspoon vanilla


In a medium sauce pan, bring just to a boil:

6 tablespoons unsalted butter
1/2 cup vegetable oil
1 cup water
1/2 cup mini semi sweet chocolate chips
1/2 cup cocoa

Pour hot chocolate mixture over flour mixture. Stir together with a large wooden spoon until incorporated. 
Stir egg mixture into batter until well blended.
Pour into sheet pan.

Bake for 20 minutes. Meanwhile...

For Icing-

5 minutes before cake is done, bring to boil in a medium sauce pan:

1 stick (1/2 cup) of unsalted butter
6 tablespoons cocoa
6 tablespoons whole milk

Remove from heat and whisk in:

3 cups powdered sugar
1 teaspoon vanilla
1 tablespoon corn syrup

Spread warm icing over hot cake. Sprinkle chopped toasted pecans on top if desired.
Cool.
In the warmer months, I store it in the refrigerator. 
I like it cold from the refrigerator any time of the year.